Ergonomically it can be quite important for tall people, depending on the height of the work station/cutting board. Nothing worse for the back than a low cutting board and a short knife.While we're on it I never understood the preference for height either
I can see it with the workstation height, I just prefer 45-50mm myself. Fortunately our place has been tougher on the shorties.Ergonomically it can be quite important for tall people, depending on the height of the work station/cutting board. Nothing worse for the back than a low cutting board and a short knife.
That addendum aside, I go both ways with height, depends more on the maker and how I intend to use it.
*wasSpeaking of which, there is a mint, bad-azz Koishi up on the BST's presently.
Pretty certain my 3L M4 in eco mode will smoke your 5.0 Mustang in every category easy.Don't mean to hurt feelings in todays sensitive climate, but can we put 210mm gyutos in with santokus as not cool?
Nothing irks me more than seeing the perfect knife listed on the BSTs and you click on it only to see it's a 210!
It's like an ecoboost in a Mustang. Sure you can make an argument of how awesome it is. But it will never be a 5.0.
Now a 270mm is like a Powerstroke diesel in a 2-ton that you drive the kids around in.
Not sure if this is a humorous comment or a serious one TBH. Im reading this forum for over 7 years and all the knives I bought were from knowledge of members here (cheers for that guys) but as you can see from my comment count I dont comment that much basically because I've seen more knowledgeable comments than I could make so didnt see the point. So forgive me if I dont understand you properly.And here we have the no man‘s lands of knives, 181-219 and 241-269, being neither small nor medium not large...